(1 cake 24 cm in diameter or 3 cakes 10-15 cm in diameter) SHORTCRUST PASTRY: 100 g butter (room temperature) 100 g sugar powder 250 g flour 1 egg FILLING: any summer berries you like (I used blueberries and I gooseberries) 4 tbsp sugar 2-3 tbsp almond flour 1 egg yolk
Take dough from the refrigerator. Put it between 2 sheets of floured baking paper and roll circles. Put the dough into the pans, prick with a fork and sprinkle the bottom with almond flour. It will take the excess moisture from the berries while roasting.
For a closed pie, roll out the remaining dough and cover them stuffing. Grease the dough with beaten egg yolk. Put pies in the oven for 15-20 min, until the dough will become golden brown. These pies are the best when they are warm. By the way, you can prepare the dough and keep it to a month. Then just roll, add berries and go make a tea.